This year I decided to take the ever-so-popular Buffalo Chicken Wing Dip and make it more fun.

Anything rolled up in a crescent roll is just about perfection in my opinion.

I brought these little bad boys to the playoff game, and two men ate all of them in 0.2 seconds, I kid you not.

Fortunately, I did get a bite and they were deeee-licious! And the dip, I could lick the bowl.

I had a spare second when I wasn't running the kids to baseball or gym, so I cooked the chicken two days in advance to make this scrumptious little appetizer even easier.

Then on game day, all I had to do was mix everything together and throw it in the oven.

Super FAST and SUPER easy.

Take your crescent roll dough and slightly spread it out while pressing with your fingers to close the seams together.

Roll her up.

Spread the chicken wing dip over the crescent dough.

Using dental floss, shimmy the floss under the dough where you want to make the cut. Take the floss ends in each hand and wrap up and around so the floss now crosses and "cuts" the dough. It basically squeezes the dough until it is sliced.

Bake!

And there you have it! YUM.

Buffalo Chicken Wing Dip Croissant Roll-ups

Ingredients

1 lb. chicken breast

4 oz. cream cheese,softened

2 tablespoons blue cheese dressing

1/3 cup + 1 tablespoon Buffalo sauce

1 8 oz. package crescent rolls

Buffalo Blue Cheese Dip

2/3 cup blue cheese dressing

2 tablespoons Buffalo sauce

Instructions

Preheat oven to 375

Boil chicken breast in water for 10 minutes or until juices run clear.

Unroll the crescent dough onto a sheet of parchment paper and press the seams together with your fingertips while slightly making the dough a bit bigger.

Spread the chicken dip onto the dough.

Roll the dough into a long roll.

Using dental floss (a knife will squish the dough too much) slice the crescents in equal rounds, about 1/2" to 3/4" thick.

Place on an ungreased cookie sheet and bake for 15-18 minutes or until golden.

Serve with the Buffalo Blue Cheese Dip.

**To cut the crescents, using dental floss, shimmy the floss under the dough where you want to make the cut. Take the floss ends in each hand and wrap up and around so the floss, now cross the floss and "cut" the dough, it basically squeezes the dough until it is sliced.**

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